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Heat level variance in your favorite sauce

We've been making sauces since 2002, and I know some of you have been buying our sauces since the beginning.  Thanks for that by the way!   Every now and then we modify a recipe to improve it, but not too often. 

Most of the time, if you notice a difference in the sauces, it's simply the natural ingredients displaying different characteristics from crop to crop, season to season.

The depth of color, heat level, natural sweetness, and flavor changes each year depending on the growing conditions.  Also as pepper mash matures and ages, it loses some color but improves in flavor. 

Just as when you're cutting onions some are stronger than your last bag, or you bite into a carrot and it's extra sweet this time, there will be variations.

In our own crops we really notice it year over year, as we grow the same variety in the same regions, and at the end of the season it's always clear whether the peppers are milder or hotter this year.  We strive for consistency, but are always proud of the story behind the variations batch to batch, and the fact that it's an all natural micro batch product!

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